1. Chop the onion finely and mince the garlic cloves. Clean and slice the mushrooms, ensuring they are of uniform size for even cooking.  Slice the seitan into thin strips, similar in size to what you would find in a traditional beef stroganoff.
2. Heat a large skillet or sauté pan over medium heat, then add the olive oil.
3. Cook the onions for about 5–7 minutes until they become translucent and begin to caramelize. Stir occasionally to prevent burning. Next, add the minced garlic and sauté for another 1–2 minutes.
4. Increase the heat slightly to medium-high, then add the sliced mushrooms to the pan. Mushrooms release a lot of moisture, so you’ll need to cook them down until all the liquid evaporates, and the mushrooms take on a golden-brown hue. This process should take about 8–10 minutes.

5. Once the mushrooms are beautifully browned, push them to the sides of the pan to create space in the center. Add a touch more olive oil if needed, then toss in the seitan strips. Cook the seitan for 3–4 minutes, stirring occasionally, until it browns slightly and picks up some of the flavors from the pan. 

Stroganoff Sauce

• Sprinkle the flour over the seitan and mushroom mixture, stirring constantly to ensure even coating. Cook for about 2 minutes to eliminate the raw taste of the flour.
• Next, slowly pour in the vegetable broth while stirring to avoid lumps. Once the broth is fully incorporated, add the dairy-free sour cream (or regular if using), Dijon mustard, soy sauce or tamari, smoked paprika, and thyme.
• Stir the mixture until the sauce is smooth and velvety. Allow it to simmer for 5–7 minutes.

• Taste the sauce, and season it with salt and pepper according to your preference. If the sauce is too thick, you can add a splash more vegetable broth or water to reach your desired consistency.

Cook the Pasta

• While the stroganoff sauce simmers, bring a large pot of salted water to a boil. Cook the wide egg noodles or pappardelle according to the package instructions until al dente. If you’re making the vegan version, be sure to use pasta that doesn’t contain eggs.

• Once the pasta is ready, you have two options: you can either mix the noodles directly into the pan with the sauce, coating them thoroughly, or you can serve the stroganoff sauce over a bed of noodles for a more elegant presentation.